Soak 24 toothpicks in water for 30-minutes.

Lay the scallops on paper towels and pat dry.  Set aside.

Preheat the oven to 400 degrees.  Line a rimmed baking sheet with foil.

Arrange the bacon slices in a single layer on the sheet.  Bake for 7 – 8 minutes until the fat is beginning to render, but the bacon is still flexible and not crisp.  You want the strips to stay pliable so they will wrap around the scallop.

Remove the bacon and allow to drain on paper towels.  Cut the strips in half and set aside. Reserve the bacon fat.

In a small bowl, stir together the honey, bourbon, soy sauce, and melted butter.  Set aside.

Lightly season the scallops with salt and pepper.  Using a half slice of bacon, wrap around the scallop and secure with a toothpick that has been soaking.

Using one large cast-iron skillet or six small cast-iron skillets, grease the bottom and sides of the skillets with the reserved bacon fat.

Arrange the scallops in a single layer in the skillets.

Using a basting brush, liberally brush the sauce on both sides of the scallops.

Bake the scallops in the preheated oven for 5 minutes.  Remove the pans from the oven and brush both sides of the scallops with more sauce, being very generous.

Return to the oven and continue baking for another 5 – 8 minutes or until the scallops are just opaque and the bacon is very crisp.

Remove the pans from the oven and serve immediately.